Sides/ Summer/ Vegetarian

End of Summer Roasted Veg

This is straight up #basic roasted veggies. Neither a true ratatouille nor a tian, ths dish has elements of both and is delicious in its rustic simplicity. Arranging/baking the veggies in this method makes it more attractive to serve, if you care about that.

close up of layers of thinly sliced vegetables in a round ceramic dishThe keys to these really great end-of-summer vegetables are in the quality of your produce and the seasoning. Admittedly, my tomatoes weren’t great at the time I shot this recipe. At the end of August I’m already freaking out about #fall and #PSL and all that other #basic stuff, but this is the time to savor dishes highlighting amazing summer produce.

sheet pan of sliced raw vegetablesSeasoning: infuse some olive oil and heavily salt/pepper your veg. And that’s it. I gently warm crushed garlic cloves, chili flakes, and some fresh herbs if I have them on hand, and then strain all that out and pour the oil over the veggies. Because this cooks at a higher temperature for a long time, you could burn things like garlic or fresh herbs which will throw off the flavor. But give it a shot if you don’t feel like straining things out of olive oil.

We eat this as a stand-alone vegetarian dish, but I would serve it as part of a meal with a simple roast chicken, on top of mashed potatoes or risotto, or a piece of fish (ew, fish). And, of course, wine. Farewell, summer!

glass of wine and bowl of roasted summer vegetables

Basic Roasted Summer Vegetables

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Serves: 4 as a side
Prep Time: 20 minutes Cooking Time: 45 mins-1 hour

Ingredients

  • 1 cup good olive oil
  • 3-4 garlic cloves, smashed
  • pinch of chili flakes
  • roughly diced fresh herbs if you want - I used basil here
  • 3-4 medium sized ripe tomatoes
  • 1 yellow squash
  • 2 baby eggplant or 1 larger eggplant
  • 1 zucchini
  • 1 onion

Instructions

1

Heat oven to 400 degrees.

2

Place garlic, chili flakes, and herbs into the olive oil and warm over medium low heat. Let sizzle for a few minutes and then turn the heat off and allow olive oil to cool.

3

Slice all the veggies in as equal thinness as possible. Try to select veggies with similar widths so your slices are roughly the same size around.

4

Very lightly grease a baking dish. Any shape will work so long as the volume is appropriate for this quantity.

5

Assemble alternating vegetables standing up.

6

Strain the olive oil and pour it over the veggies, along with generous salt and pepper.

7

Bake for 45 minutes to 1 hour.

Notes

I used a mandoline to slice the veggies into equal size, and also because its much faster.

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  • Elaine
    September 13, 2018 at 6:04 pm

    Yummy!